The Exile BBQ rub

I've been asked for this recipe quite a lot so thought it best to share. Its a rub I like to use for both chicken and pork recipes and works especially well with ribs. When making my rubs or spice mixes, I tend to use whole spices toasting them in a pan and then grinding in a mortar and pestle. You can use a coffee grinder, but if you do, try and use a burr grinder as it doesn't tend to heat up as much and won't destroy any aromatic oils in the spices. My other preference is for a good Hungarian sweet paprika as it has a wonderful flavour but Spanish is good as well.

45g sweet paprika25g smoked sweet paprika5g pimenta (all spice berries)15g garlic powder15g onion powder15g cumin seeds 1 inch cinnamon stick 5g coriander seed 5g black peppercorns 60g dried oregano 20g dried parsely20g dried coriander leaves10g celery salt10g chipotle chilli flakesToast the cinnamon stick, coriander, cumin, pimenta and peppercorns on a medium heat in a pan for five minutesPlace in a mortar and pestle and grind until you get a rough powderRemove to a bowl and mix through the rest of the ingredientsPlace in a airtight jar in a dark placeThis will keep for a couple of months